Place all ingredients in a blender until smooth and consistent. Remove with a spoon and roll each spoonful into a ball. Makes roughly 25 truffles. They can be stored in a fridge in an airtight container for up to 10 days. Feel free to sprinkle them with coconut or dark ground chocolate. Sparkles are optional.

Is anything more exciting than a cake? Well maybe THE Chocolate Cake!
Baking for me is somehow Love making and believe when I say, that everyone will love you after they have eaten this Chocolate Cake.

Is anything more exciting than a cake? Well maybe THE Chocolate Cake!

Baking for me is somehow Love making and believe when I say, that everyone will love you after they have eaten this Chocolate Cake!

It’s Gluten Free, Vegan and Spiced to make any cold month more sexy

The dry ingredients:

1 ½ cup gluten free flour

½ cup cocoa powder

1 cup coconut sugar

½ teaspoon Baking soda

1 teaspoon Baking powder

1 teaspoon salt

1 (or more…how hot can you go!) red chilli pepper chopped

The wet ingredients:

1 cup coconut milk

½ teaspoon vanilla extract

1/3 cup coconut oil

Mix dry and wet ingredients separately until they blend together.
Then add the wet to the dry and mix for the magic to happen

Your mixture should be like a thick soup, if it’s too dry add some more coconut milk or if it’s wet…. well you know what to add!